Antioxidant Activity of Probiotics in Yogurt Drinks During Storage Condition
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Probiotics food such as yogurt products provide health benefits due to several bioactive components such as antioxidant, antimicrobial, and antidiarrheal activities. The storage temperature and time affect the antioxidant activity of each sample. The aim of this research was to investigate the effect of temperature and time of storage on antioxidant activity of probiotics in certain type/brand of yogurt drinks marketed in Medan. The samples used were Yakult, Cimory, YoFit and BioKul. The samples were stored for two weeks at room and refrigerate temperature. Various volume of samples was withdrawn and added with 1ml of DPPH solution. It was incubated for 30minutes and centrifuged for 15minutes at 5000rpm. The supernatant was collected and the absorbance was measured at 516nm using spectrophotometer. The average scavenging % was obtained. Then the IC50 value was determined. The result of the study shows product that at refrigerate temperature has higher antioxidant activity compare to the room temperature. The investigated samples have higher IC50 value in refrigerate temperature compare to the storage at room temperature. Yakult exhibited the highest antioxidant activity among the analyzed samples. Before storage, the IC50 value of Yakult is 0.2763ml and after stored for two weeks, the IC50 value of Yakult is 0.5393ml at room temperature and 0.3867ml at refrigerate.
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